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Ivić I, Kopjar M, Obhođaš J, Vinković A, Babić J, Mesić J, Pichler A. Influence of the Processing Parameters on the Aroma Profile and Chemical Composition of Conventional and Ecological Cabernet Sauvignon Red Wines during Concentration by Reverse Osmosis. MEMBRANES 2022; 12:1008. [PMID: 36295766 PMCID: PMC9609608 DOI: 10.3390/membranes12101008] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Figures] [Subscribe] [Scholar Register] [Received: 09/26/2022] [Revised: 10/10/2022] [Accepted: 10/12/2022] [Indexed: 06/16/2023]
Abstract
Wine aroma represents one of the most important quality parameters and it is influenced by various factors, such as climate conditions, viticulture and vinification techniques, storage conditions, etc. Wines produced from conventionally and ecologically grown grapes of the same variety have different chemical compositions and aroma profiles. The composition of wine can also be influenced by the additional treatment of wine, such as the concentration of wine by reverse osmosis (RO). The aim of this study was to investigate the influence of four different pressures (2.5, 3.5, 4.5 and 5.5 MPa) and two temperature regimes (with and without cooling) on the aroma profile and chemical composition of conventional and ecological Cabernet Sauvignon red wine during concentration by reverse osmosis. The results showed that different processing parameters influenced the permeate flux, the retentate temperature and the compounds retention. Higher working pressures (4.5 and 5.5 MPa) and the regime, with cooling, resulted in a higher retention of the total aroma compounds than the opposite processing parameters. The retention of individual compounds depended also on their chemical properties and their interactions with the membrane surface. The reverse osmosis membranes proved to be permeable for ethanol, acetic acid or undesirable 4-ethylphenol and 4-ethylguaiacol that made them applicable for their correction or removal.
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Affiliation(s)
- Ivana Ivić
- Faculty of Food Technology Osijek, Josip Juraj Strossmayer University, F. Kuhača 18, 31000 Osijek, Croatia
| | - Mirela Kopjar
- Faculty of Food Technology Osijek, Josip Juraj Strossmayer University, F. Kuhača 18, 31000 Osijek, Croatia
| | - Jasmina Obhođaš
- Ruđer Bošković Institute, Bijenička 54, 10000 Zagreb, Croatia
| | | | - Jurislav Babić
- Faculty of Food Technology Osijek, Josip Juraj Strossmayer University, F. Kuhača 18, 31000 Osijek, Croatia
| | - Josip Mesić
- Polytechnic in Požega, Vukovarska 17, 34000 Požega, Croatia
| | - Anita Pichler
- Faculty of Food Technology Osijek, Josip Juraj Strossmayer University, F. Kuhača 18, 31000 Osijek, Croatia
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Techniques for Dealcoholization of Wines: Their Impact on Wine Phenolic Composition, Volatile Composition, and Sensory Characteristics. Foods 2021; 10:foods10102498. [PMID: 34681547 PMCID: PMC8535880 DOI: 10.3390/foods10102498] [Citation(s) in RCA: 9] [Impact Index Per Article: 3.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/22/2021] [Revised: 10/09/2021] [Accepted: 10/11/2021] [Indexed: 12/29/2022] Open
Abstract
The attention of some winemakers and researchers over the past years has been drawn towards the partial or total dealcoholization of wines and alcoholic beverages due to trends in wine styles, and the effect of climate change on wine alcohol content. To achieve this, different techniques have been used at the various stages of winemaking, among which the physical dealcoholization techniques, particularly membrane separation (nanofiltration, reverse osmosis, evaporative perstraction, and pervaporation) and thermal distillation (vacuum distillation and spinning cone column), have shown promising results and hence are being used for commercial production. However, the removal of alcohol by these techniques can cause changes in color and losses of desirable volatile aroma compounds, which can subsequently affect the sensory quality and acceptability of the wine by consumers. Aside from the removal of ethanol, other factors such as the ethanol concentration, the kind of alcohol removal technique, the retention properties of the wine non-volatile matrix, and the chemical-physical properties of the aroma compounds can influence changes in the wine sensory quality during dealcoholization. This review highlights and summarizes some of the techniques for wine dealcoholization and their impact on wine quality to help winemakers in choosing the best technique to limit adverse effects in dealcoholized wines and to help meet the needs and acceptance among different targeted consumers such as younger people, pregnant women, drivers, and teetotalers.
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Ivić I, Kopjar M, Obhođaš J, Vinković A, Pichler D, Mesić J, Pichler A. Concentration with Nanofiltration of Red Wine Cabernet Sauvignon Produced from Conventionally and Ecologically Grown Grapes: Effect on Volatile Compounds and Chemical Composition. MEMBRANES 2021; 11:membranes11050320. [PMID: 33925755 PMCID: PMC8145285 DOI: 10.3390/membranes11050320] [Citation(s) in RCA: 5] [Impact Index Per Article: 1.7] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Subscribe] [Scholar Register] [Received: 03/31/2021] [Revised: 04/16/2021] [Accepted: 04/25/2021] [Indexed: 11/16/2022]
Abstract
Ecological viticulture represent an upward trend in many countries. Unlike conventional viticulture, it avoids the use of chemical fertilizers and other additives, minimizing the impact of chemicals on the environment and human health. The aim of this study was to investigate the influence of nanofiltration (NF) process on volatiles and chemical composition of conventional and ecological Cabernet Sauvignon red wine. The NF process was conducted on laboratory Alfa Laval LabUnit M20 (De Danske Sukkerfabrikker, Nakskov, Denmark) equipped with six NF M20 membranes in a plate module, at two temperature regimes, with and without cooling and four pressures (2.5, 3.5, 4.5 and 5.5 MPa). Different processing parameters significantly influenced the permeate flux which increased when higher pressure was applied. In initial wines and obtained retentates, volatile compounds, chemical composition and elements concentration were determined. The results showed that the higher pressure and retentate cooling was more favourable for total volatiles retention than lower pressure and higher temperature. Individual compound retention depended on its chemical properties, applied processing parameters and wine composition. Nanofiltration process resulted in lower concentrations of ethanol, acetic acid (>50%), 4-ethylphenol and 4-ethylguaiacol (>90%). Different composition of initial feed (conventional and ecological wine) had an important impact on retention of elements.
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Affiliation(s)
- Ivana Ivić
- Faculty of Food Technology Osijek, Josip Juraj Strossmayer University, F. Kuhača 18, 31000 Osijek, Croatia; (I.I.); (M.K.)
| | - Mirela Kopjar
- Faculty of Food Technology Osijek, Josip Juraj Strossmayer University, F. Kuhača 18, 31000 Osijek, Croatia; (I.I.); (M.K.)
| | - Jasmina Obhođaš
- Ruđer Bošković Institute, Bijenička 54, 10000 Zagreb, Croatia; (J.O.); (A.V.)
| | - Andrija Vinković
- Ruđer Bošković Institute, Bijenička 54, 10000 Zagreb, Croatia; (J.O.); (A.V.)
| | | | - Josip Mesić
- Polytechnic in Požega, Vukovarska 17, 34000 Požega, Croatia;
| | - Anita Pichler
- Faculty of Food Technology Osijek, Josip Juraj Strossmayer University, F. Kuhača 18, 31000 Osijek, Croatia; (I.I.); (M.K.)
- Correspondence:
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González-Lázaro M, Martínez-Lapuente L, Palacios A, Guadalupe Z, Ayestarán B, Bueno-Herrera M, de la Cuesta PL, Pérez-Magariño S. Effects of different oenological techniques on the elaboration of adequate base wines for red sparkling wine production: phenolic composition, sensory properties and foam parameters. JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE 2019; 99:4580-4592. [PMID: 30891763 DOI: 10.1002/jsfa.9697] [Citation(s) in RCA: 5] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Received: 10/08/2018] [Revised: 03/11/2019] [Accepted: 03/14/2019] [Indexed: 06/09/2023]
Abstract
BACKGROUND In red sparkling winemaking it is essential to obtain base wines with moderate alcohol content, adequate mouthfeel and color intensity. The aim of this work was to study oenological techniques to obtain adequate base wines for production of red sparkling wine by traditional methods: pre-fermentative cold maceration with dry ice and délestage with premature grapes; and sugar reduction in must and partial dealcoholisation of wine with mature grapes. The effect on oenological parameters, e.g. phenolic content, foam and sensory characteristics, was studied in sparkling wines aged on the lees in bottles for 9 months followed by aging for12 months in bottles after disgorging. RESULTS Pre-fermentative cold maceration was the only treatment that increased the content of anthocyanins in sparkling wines at both stages of aging. Sparkling wines elaborated using délestage showed the highest mean values of the degree of polymerization of proanthocyanidins. Sparkling wines from mature grapes were given higher valuation in the gustatory phase. Sparkling wines elaborated using pre-fermentative cold maceration were given the highest valuation for foam quality. CONCLUSIONS Pre-fermentative cold maceration is a viable alternative to common techniques for increasing the anthocyanin content in wines from premature grapes. It would therefore be a good option to obtain adequate base wines. © 2019 Society of Chemical Industry.
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Affiliation(s)
- Miriam González-Lázaro
- Departamento de Agricultura y Alimentación, Instituto de Ciencias de la Vid y del Vino (Universidad de la Rioja, Gobierno de La Rioja y CSIC), Finca La Grajera, Ctra. De Burgos Km 6, Logroño, La Rioja, Spain
| | - Leticia Martínez-Lapuente
- Departamento de Agricultura y Alimentación, Instituto de Ciencias de la Vid y del Vino (Universidad de la Rioja, Gobierno de La Rioja y CSIC), Finca La Grajera, Ctra. De Burgos Km 6, Logroño, La Rioja, Spain
| | - Antonio Palacios
- Departamento de Agricultura y Alimentación, Instituto de Ciencias de la Vid y del Vino (Universidad de la Rioja, Gobierno de La Rioja y CSIC), Finca La Grajera, Ctra. De Burgos Km 6, Logroño, La Rioja, Spain
| | - Zenaida Guadalupe
- Departamento de Agricultura y Alimentación, Instituto de Ciencias de la Vid y del Vino (Universidad de la Rioja, Gobierno de La Rioja y CSIC), Finca La Grajera, Ctra. De Burgos Km 6, Logroño, La Rioja, Spain
| | - Belén Ayestarán
- Departamento de Agricultura y Alimentación, Instituto de Ciencias de la Vid y del Vino (Universidad de la Rioja, Gobierno de La Rioja y CSIC), Finca La Grajera, Ctra. De Burgos Km 6, Logroño, La Rioja, Spain
| | - Marta Bueno-Herrera
- Instituto Tecnológico Agrario de Castilla y León, Consejería de Agricultura y Ganadería, Ctra Burgos Km 119, Finca Zamadueñas, Valladolid, Spain
| | - Pedro López de la Cuesta
- Instituto Tecnológico Agrario de Castilla y León, Consejería de Agricultura y Ganadería, Ctra Burgos Km 119, Finca Zamadueñas, Valladolid, Spain
| | - Silvia Pérez-Magariño
- Instituto Tecnológico Agrario de Castilla y León, Consejería de Agricultura y Ganadería, Ctra Burgos Km 119, Finca Zamadueñas, Valladolid, Spain
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Pérez-Magariño S, Bueno-Herrera M, López de la Cuesta P, González-Lázaro M, Martínez-Lapuente L, Guadalupe Z, Ayestarán B. Volatile composition, foam characteristics and sensory properties of Tempranillo red sparkling wines elaborated using different techniques to obtain the base wines. Eur Food Res Technol 2018. [DOI: 10.1007/s00217-018-3209-y] [Citation(s) in RCA: 8] [Impact Index Per Article: 1.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/27/2022]
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Bai S, Li P, Liu J, Cui C, Li Q, Bi K. A UFLC-MS/MS method for the simultaneous determination of eight bioactive constituents from red wine and dealcoholized red wine in rat plasma: Application to a comparative pharmacokinetic study. Biomed Chromatogr 2018; 33:e4437. [PMID: 30421785 DOI: 10.1002/bmc.4437] [Citation(s) in RCA: 3] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/25/2018] [Revised: 09/20/2018] [Accepted: 11/07/2018] [Indexed: 11/07/2022]
Abstract
To explore whether alcohol has an effect on the pharmacokinetic behavior of phenolic acids, the main bioactive constituents in red wine, a highly sensitive and simple ultra-fast liquid chromatography coupled with triple quadrupole mass spectrometry (UFLC-MS/MS) method was developed for simultaneous quantitation of eight phenolic acids in plasma samples. Plasma samples were extracted by liquid-liquid extraction and the chromatographic separation was achieved on a Zorbax SB-C18 column within 7.0 min. Results of the validated method revealed that all of the calibration curves displayed good linear regression (r > 0.99). The intra- and inter-day precisions of the analytes were <14.0% and accuracies ranged from -8.5 to 7.3%. The extraction recoveries of the analytes were from 71.2 to 110.2% and the matrix effects ranged from 86.2 to 105.5%. The stability of these compounds under various conditions satisfied the requirements of biological sample measurement. The method was successfully applied to a comparative pharmacokinetic study of phenolic acids in rat plasma. For gallic acid and gentisic acid, the parameters AUC0-t and AUC0-∞ increased remarkably (p < 0.05) after oral administration of red wine, which suggested that alcohol might enhance their absorption. This is the first report to compare the pharmacokinetic behavior of phenolic acids in red wine and dealcoholized red wine.
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Affiliation(s)
- Shuang Bai
- School of Pharmacy, Shenyang Pharmaceutical University, Shenyang, China
- National and Local United Engineering Laboratory for Key Technology of Chinese Material Medica Quality Control, Shenyang Pharmaceutical University, Shenyang, China
| | - Pei Li
- School of Pharmacy, Shenyang Pharmaceutical University, Shenyang, China
- National and Local United Engineering Laboratory for Key Technology of Chinese Material Medica Quality Control, Shenyang Pharmaceutical University, Shenyang, China
| | - Jing Liu
- School of Pharmacy, Shenyang Pharmaceutical University, Shenyang, China
- National and Local United Engineering Laboratory for Key Technology of Chinese Material Medica Quality Control, Shenyang Pharmaceutical University, Shenyang, China
| | - Can Cui
- School of Pharmacy, Shenyang Pharmaceutical University, Shenyang, China
- National and Local United Engineering Laboratory for Key Technology of Chinese Material Medica Quality Control, Shenyang Pharmaceutical University, Shenyang, China
| | - Qing Li
- School of Pharmacy, Shenyang Pharmaceutical University, Shenyang, China
- National and Local United Engineering Laboratory for Key Technology of Chinese Material Medica Quality Control, Shenyang Pharmaceutical University, Shenyang, China
| | - Kaishun Bi
- School of Pharmacy, Shenyang Pharmaceutical University, Shenyang, China
- National and Local United Engineering Laboratory for Key Technology of Chinese Material Medica Quality Control, Shenyang Pharmaceutical University, Shenyang, China
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Cuello RA, Flores Montero KJ, Mercado LA, Combina M, Ciklic IF. Construction of low-ethanol-wine yeasts through partial deletion of the Saccharomyces cerevisiae PDC2 gene. AMB Express 2017; 7:67. [PMID: 28324615 PMCID: PMC5360750 DOI: 10.1186/s13568-017-0369-2] [Citation(s) in RCA: 7] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/07/2017] [Accepted: 03/13/2017] [Indexed: 11/10/2022] Open
Abstract
We propose an alternative GMO based strategy to obtain Saccharomyces cerevisiae mutant strains with a slight reduction in their ability to produce ethanol, but with a moderate impact on the yeast metabolism. Through homologous recombination, two truncated Pdc2p proteins Pdc2pΔ344 and Pdc2pΔ519 were obtained and transformed into haploid and diploid lab yeast strains. In the pdc2Δ344 mutants the DNA-binding and transactivation site of the protein remain intact, whereas in pdc2Δ519 only the DNA-binding site is conserved. Compared to the control, the diploid BY4743pdc2Δ519 mutant strain reduced up to 7.4% the total ethanol content in lab scale-vinifications. The residual sugar and volatile acidity was not significantly affected by this ethanol reduction. Remarkably, we got a much higher ethanol reduction of 10 and 15% when the pdc2Δ519 mutation was tested in a native and a commercial wine yeast strain against their respective controls. Our results demonstrate that the insertion of the pdc2Δ519 mutation in wine yeast strains can reduce the ethanol concentration up to 1.89% (v/v) without affecting the fermentation performance. In contrast to non-GMO based strategies, our approach permits the insertion of the pdc2Δ519 mutation in any locally selected wine strain, making possible to produce quality wines with regional characteristics and lower alcohol content. Thus, we consider our work a valuable contribution to the problem of high ethanol concentration in wine.
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Zhang TT, Liu YJ, Yang L, Jiang JG, Zhao JW, Zhu W. Extraction of antioxidant and antiproliferative ingredients from fruits of Rubus chingii Hu by active tracking guidance. MEDCHEMCOMM 2017; 8:1673-1680. [PMID: 30108878 PMCID: PMC6072464 DOI: 10.1039/c7md00240h] [Citation(s) in RCA: 17] [Impact Index Per Article: 2.4] [Reference Citation Analysis] [Abstract] [Track Full Text] [Subscribe] [Scholar Register] [Received: 05/10/2017] [Accepted: 06/24/2017] [Indexed: 12/14/2022]
Abstract
Rubus chingii Hu, namely "Fu-pen-zi" in Chinese, has been used as a functional food in China for a long time. This study aims to identify its bioactive constituents with antioxidant and anti-tumor properties. R. chingii was extracted with 95% ethanol and then partitioned into four fractions: petroleum ether fraction, ethyl acetate fraction, n-butanol fraction, and water fraction. Results showed that the ethyl acetate fraction had the strongest antioxidant activity and cytotoxicity against human cancer cell lines (HepG-2, Bel-7402, A549 and MCF-7). Therefore, four compounds were isolated from the ethyl acetate fraction, and they were identified as ent-16α,17-dihydroxy-kauran-19-oic acid, tormentic acid, oleanolic acid and β-daucosterol, the first two of which were isolated and identified from R. chingii for the first time. In particular, tormentic acid exhibited excellent cytotoxicity activities against human tumor cell lines. The results obtained in this work might contribute to the understanding of biological activities of R. chingii and further investigation on its potential application is valued for food and drugs.
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Affiliation(s)
- Tian-Tian Zhang
- College of Food and Bioengineering , South China University of Technology , Guangzhou , 510640 , China . ; ; Tel: +86 20 87113849
- College of Food Science and Engineering , Ocean University of China , Qingdao 266003 , China
| | - Ya-Jun Liu
- The First Affiliated Hospital , Guangzhou University of Chinese Medicine , Guangzhou 510405 , China
| | - Li Yang
- College of Food and Bioengineering , South China University of Technology , Guangzhou , 510640 , China . ; ; Tel: +86 20 87113849
| | - Jian-Guo Jiang
- College of Food and Bioengineering , South China University of Technology , Guangzhou , 510640 , China . ; ; Tel: +86 20 87113849
| | - Jing-Wen Zhao
- The second Affiliated Hospital , Guangzhou University of Chinese Medicine , Guangzhou 510120 , China . ; ; Tel: +86 20 39318571
| | - Wei Zhu
- The second Affiliated Hospital , Guangzhou University of Chinese Medicine , Guangzhou 510120 , China . ; ; Tel: +86 20 39318571
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Abstract
Membrane processes are increasingly reported for various applications in wine industry such as microfiltration, electrodialysis, and reverse osmosis, but also emerging processes as bipolar electrodialysis and membrane contactor. Membrane-based processes are playing a critical role in the field of separation/purification, clarification, stabilization, concentration, and de-alcoholization of wine products. They begin to be an integral part of the winemaking process. This review will provide an overview of recent developments, applications, and published literature in membrane technologies applied in wine industry.
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Affiliation(s)
- Youssef El Rayess
- a Faculty of Agricultural and Food Sciences, Holy Spirit University (USEK) , Jounieh , Lebanon.,b Université de Toulouse, INPT, UPS, Laboratoire de Genie Chimique , Castanet-Tolosan , France.,c Centre de Viticulture et d'Œnologie de Midi-Pyrénées, Castanet-Tolosan-France
| | - Martine Mietton-Peuchot
- d Université de Bordeaux, ISVV, EA 4577, Unité de Recherche OENOLOGIE , Villenave d'Ornon , France.,e INRA, ISVV, USC OENOLOGIE , Villenave d'Ornon , France
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Longo R, Blackman JW, Torley PJ, Rogiers SY, Schmidtke LM. Changes in volatile composition and sensory attributes of wines during alcohol content reduction. JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE 2017; 97:8-16. [PMID: 27098726 DOI: 10.1002/jsfa.7757] [Citation(s) in RCA: 44] [Impact Index Per Article: 6.3] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Received: 11/16/2015] [Revised: 04/11/2016] [Accepted: 04/15/2016] [Indexed: 06/05/2023]
Abstract
A desirable sensory profile is a major consumer driver for wine acceptability and should be considered during the production of reduced-alcohol wines. Although various viticultural practices and microbiological approaches show promising results, separation technologies such as membrane filtration, in particular reverse osmosis and evaporative perstraction, in addition to vacuum distillation, represent the most common commercial methods used to produce reduced-alcohol wine. However, ethanol removal from wine can result in a significant loss of volatile compounds such as esters (ethyl octanoate, ethyl acetate, isoamyl acetate) that contribute positively to the overall perceived aroma. These losses can potentially reduce the acceptability of the wine to consumers and decrease their willingness to purchase wines that have had their alcohol level reduced. The change in aroma as a result of the ethanol removal processes is influenced by a number of factors: the type of alcohol reduction process; the chemical-physical properties (volatility, hydrophobicity, steric hindrance) of the aroma compounds; the retention properties of the wine non-volatile matrix; and the ethanol level. This review identifies and summarises possible deleterious influences of the dealcoholisation process and describes best practice strategies to maintain the original wine composition. © 2016 Society of Chemical Industry.
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Affiliation(s)
- Rocco Longo
- National Wine and Grape Industry Centre, Charles Sturt University, Wagga Wagga, NSW 2678, Australia
- School of Agriculture and Wine Sciences, Charles Sturt University, Wagga Wagga, NSW 2678, Australia
- Australian Research Council Training Centre for Innovative Wine Production, University of Adelaide, Glen Osmond, SA 5064, Australia
| | - John W Blackman
- National Wine and Grape Industry Centre, Charles Sturt University, Wagga Wagga, NSW 2678, Australia
- School of Agriculture and Wine Sciences, Charles Sturt University, Wagga Wagga, NSW 2678, Australia
| | - Peter J Torley
- School of Science, RMIT University, Melbourne, VIC 3001, Australia
| | - Suzy Y Rogiers
- National Wine and Grape Industry Centre, Charles Sturt University, Wagga Wagga, NSW 2678, Australia
- Australian Research Council Training Centre for Innovative Wine Production, University of Adelaide, Glen Osmond, SA 5064, Australia
- NSW Department of Primary Industries, Wagga Wagga, NSW 2678, Australia
| | - Leigh M Schmidtke
- National Wine and Grape Industry Centre, Charles Sturt University, Wagga Wagga, NSW 2678, Australia
- School of Agriculture and Wine Sciences, Charles Sturt University, Wagga Wagga, NSW 2678, Australia
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Antoniolli A, Fontana AR, Piccoli P, Bottini R. Characterization of polyphenols and evaluation of antioxidant capacity in grape pomace of the cv. Malbec. Food Chem 2015; 178:172-8. [DOI: 10.1016/j.foodchem.2015.01.082] [Citation(s) in RCA: 72] [Impact Index Per Article: 8.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/18/2014] [Revised: 01/16/2015] [Accepted: 01/17/2015] [Indexed: 01/03/2023]
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12
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Souza AL, Pagani MM, Dornier M, Gomes FS, Tonon RV, Cabral LM. Concentration of camu–camu juice by the coupling of reverse osmosis and osmotic evaporation processes. J FOOD ENG 2013. [DOI: 10.1016/j.jfoodeng.2013.05.004] [Citation(s) in RCA: 31] [Impact Index Per Article: 2.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/26/2022]
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13
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Gil M, Estévez S, Kontoudakis N, Fort F, Canals JM, Zamora F. Influence of partial dealcoholization by reverse osmosis on red wine composition and sensory characteristics. Eur Food Res Technol 2013. [DOI: 10.1007/s00217-013-2018-6] [Citation(s) in RCA: 37] [Impact Index Per Article: 3.4] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/27/2022]
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Intake of alcohol-free red wine modulates antioxidant enzyme activities in a human intervention study. Pharmacol Res 2012; 65:609-14. [PMID: 22484523 DOI: 10.1016/j.phrs.2012.03.003] [Citation(s) in RCA: 45] [Impact Index Per Article: 3.8] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Submit a Manuscript] [Subscribe] [Scholar Register] [Received: 01/22/2012] [Revised: 03/07/2012] [Accepted: 03/07/2012] [Indexed: 12/11/2022]
Abstract
Wine intake affects the antioxidant enzyme activities that contribute to the overall antioxidant properties of wine. The purpose of this study is to evaluate whether alcohol-free wine has any effect on antioxidant enzymes. The study was a randomized cross-over human intervention. A low phenolic diet (LPD) was designed to prevent interference from polyphenols in other food sources. In the first period, the volunteers ate only this low phenolic diet; in the second, they ate this diet and also drank 300 mL of alcohol-free wine. The enzymes under study were: superoxide dismutase, catalase, glutathione peroxidase and glutathione reductase. The activities of glutathione reductase, superoxide dismutase and catalase decreased during the LPD period and increased in the LPD+dealcoholized wine period. On the third day of intervention, significant changes were observed in glutathione reductase and superoxide dismutase activity for both intervention periods under study. Catalase activity changed significantly on the seventh day of intervention. Antioxidant enzymes modulated their activity more easily than the endogenous antioxidants, which did not undergo any changes. Our results show for the first time that the increase in the activity of the antioxidant enzymes is not due to the alcohol content in wine but to the polyphenolic composition. Therefore, alcohol-free wine could be an excellent source of antioxidants to protect people suffering from oxidative stress (cancer, diabetes, alzheimer, etc.) who should not consume alcohol.
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